Sorghum Flour, Potato Starch, Arrowroot Starch, Granulated Sugar, Brown Sugar, Canola Oil, Palm Shortening, Water, Rice Dream Rice Milk, Xanthan Gum, Baking Powder, Yeast, Sea Salt, Cinnamon, Glaze (powdered sugar, water)

Thaw on counter for 2 hours or overnight in the refrigerator.  Bake at 350 deg for 30-40 minutes until lightly browned. Let cool for 30 minutes. Stir room temperature glaze and pour over swirl.